In a large mixing bowl beat eggs, sugar
and vanilla until thick and smooth. In
another bowl combine flour, baking powder,
spices and salt. Whisk together milk and
butter. Add flour mixture and milk mixture
alternately to egg mixture, in about 3
additions of each, stirring to form a firm
dough. Roll out dough 1/2- inch thick. Use
a doughnut cutter or 3-inch biscuit
cutters to cut out doughnut shapes.

Heat oil in a deep-fryer to 360° F. Fry
doughnuts, in batches, turning them
several times, until golden all over.
Using a slotted spoon remove doughnuts to
a rack set over a baking sheet to drain.
If using Honey Glaze, immediately spoon
over hot doughnuts, letting excess drain
onto sheet below.; if using Chocolate
Glaze, allow doughnuts to cool slightly
first. Or let doughnuts cool and dredge in
confectioners' sugar or cinnamon-sugar.

Yield: 1-1/2 dozen Doughnuts

CHOCOLATE GLAZE

4 ounces semisweet chocolate, chopped

3 tablespoons butter

1-1/2 cups sifted confectioners' sugar

In heavy-based saucepan or in top of
double boiler, melt chocolate with butter.
Whisk in sugar, a little at a time. Whisk
in about 3 tablespoons water to thin sauce
to glazing consistency. Use immediately or
keep warm until ready to use.

Yield: enough to glaze about 1-1/2 Dozen
Doughnuts

HONEY GLAZE

1/2 cup confectioners' sugar

1/2 cup honey

1/2 teaspoon vanilla

In a mixing bowl whisk sugar with honey
and vanilla to a maple sugar consistency.
Add about 3 tablespoonfuls hot water, a
spoonful at a time, until thinned to
glazing consistency.